Madeleine’s Petit Paris is a French Restaurant and Catering Hall serving light French Cuisine in the Northern New Jersey Click here to visit the website.

Ingredients

1 Green Bell Pepper

1 Red Bell Pepper

1 Medium Zucchini

1 Medium Yellow Squash

1 Small Eggplant

4 Slices of Ile de France Goat Cheese

4 Garlic cloves chopped

2oz Olive oil

1 tsp Oregano

1 tsp Thyme

2oz Butter

Salt and Pepper to taste

4 4oz aluminum cups

Instructions

Roast red and green peppers and remove the skin and seeds. Slice zucchini, squash, and eggplant about ½ inch thick. Toss in a bowl with garlic, oregano, thyme and olive oil. Season to taste. Bake on a cookie sheet for 5 minutes at 375℉ for 5 minutes or until al dente. Slice each pepper into 8 triangles. Grease an aluminum cup with soft butter. Layer accordingly; red pepper, green pepper, zucchini, squash, one piece of Ile de France Goat Cheese, eggplant.

Bake in a bain-marie at 375℉ for 25 minutes.

Serve in a soup dish on top of tomato coulis sauce and garnish with basil leaf.

Grilled Vegetables layered with Ile de France Goat Cheese served over a Coulis of Tomato and Basil, 5.0 out of 5 based on 2 ratings